I am not a breakfast fan – I never have been. I know, I know – breakfast is the most important meal of the day but I just don’t get it. Growing up, my breakfast repertoire consisted of one thing – Chocolate Carnation Instant Breakfast – every morning – that was it. My sister ate Pop-tarts every morning. O.K., so we weren’t much into nutrition in the 60’s and 70’s! (my entire senior year of high school all I ate for lunch every day was a package of Cheetos and a carton of chocolate milk- please don’t tell my mom!)
Then I married a man whose mother would get up every morning (no matter what the time) and fix him a nice, hot breakfast before he would go to school or off to move pipe in the potato fields of Idaho. Well, he learned really quickly that I didn’t do that. As a result, my husband has become a great breakfast cook. Most of the time, if there is a hot breakfast to be found at our house, dad has fixed it.
My kids have learned how to pour a bowl of cold cereal in the morning or grab a bagel and cream cheese. Now, lest you think I am a terrible mother, I will cook a nice breakfast on Sunday mornings, birthdays, holidays or for the occasional dinner. I do like breakfast for dinner and I love brunch, I’m just not a big morning breakfast person.
The one time I will eat breakfast though is when we are in Utah visiting our sweet college boys. They love to have breakfast at a local restaurant called Maglebys. I go for the syrup – it is amazing!! Whether you order the french toast or the pancakes – the syrup is the best part. I have pancakes just so I can have syrup.
I was excited when a friend gave me the recipe for Buttermilk Syrup so this past week I made french toast (from the Barefoot Contessa, I did not use challah bread but just some nice thick sliced bread) and smothered it in syrup!
- 1 cube butter
- 1 cup sugar
- 1 cup buttermilk
- 1 Tbsp. vanilla
- 1 Tbsp. corn syrup
- ½ tsp. baking soda
- Bring first five ingredients to a boil
- Add baking soda
- Boil 10 seconds and remove from heat immediately to avoid boil over
- I use a fairly deep, heavy pan.